| Introduction -- Supplementary Reading on Product Quality -- Lesson Assignments |
Every business recognizes the importance of quality control to the success of the operation. This includes the foodservice operations. Professionals monitor the quality of food by setting standards and continually evaluating the product against those standards. The most common method of evaluating products is through sensory analysis, which includes the texture, flavor, and appearance of food products. This lesson will give you insight into the importance of quality control and the different types of sensory evaluation formats that are available to professionals who adopt a quality control program.
For this lesson, you will read the supplementary material on product quality.
Lesson Four Objectives
After completing this lesson, you should be able to:
- understand the importance of quality control in foodservice operations;
- identify methods of quality control in foodservice operations;
- use appropriate sensory evaluation techniques in monitoring quality of food.
Topics for product quality
- Quality of food
- quality of components
- causes of quality changes
- Standards
- standard
- role in foodservice
- product standard
- Evaluation
- types of programs
- quality control
- quality assurance
- approaches to product evaluation
- objective
- subjective
- Focus on sensory evaluation
- perspective of sensory panels
- basis for evaluation
- sensory evaluation forms
- additional considerations
- Corrective action
Key terms
| brigade | ethnic cuisine | grande cuisine | ||
| Careme | gastronomy | nouvelle cuisine | ||
| cookery | gourmand | point | ||
| cooking | gourmet | professional cooking | ||
| cuisine classique | gourmet foods | regional cuisine | ||
| Escoffier |
Related websites for food quality
http://www.food-technologists.co.uk/
http://foodquality.com/
